Add everything to blender and process until smooth. Use tamper to help ingredients blend properly.

Store in the fridge for 4-5 days or in the freezer for up to 3 months.

Preparation

Before: -During: 10 minsAfter: -Need: Blender

Nutrition Information

Serving size: 20g Calories: 102

3.2.2708

Tips

Almond pulp meal is just the pulp leftover from making raw almond milk, fully dehydrated and processed into a fine powder. I generally find that a cup of fresh pulp (~160g) turns into just over half a cup (~50g) of dry almond pulp meal.

You don’t have to dry your almond pulp meal before you use it. I just find it more convenient that way, because the wet pulp doesn’t keep that long otherwise, and it’s not always convenient to have to make something with it right away. If you want to use fresh almond pulp (that is, straight from making raw almond milk), just replace the almond pulp meal and the water with around 1 1/2 cups of fresh pulp (about 280g).

In theory you should be able to use any raw nut milk pulp for this recipe. I haven’t tried it with anything other than almond pulp, but if you normally make hazelnut milk or brazil nut milk or some other kind of raw nut milk, it would definitely be worth a try. I’d love to know how it goes.

I haven’t tried making this with fresh almonds, although it’s worth a try if you don’t have any leftover almond pulp hanging around. I would just soak the nuts beforehand, halve the olive oil and add just enough water to help it blend smoothly.

I use a combination of ice and water to stop the raw almond pulp hummus overheating as I make it. To get the smoothest result you can, you need to blend it thoroughly. If you use just room-temperature water, it may overheat (and go above 40ºC), although you could use refrigerated water to help with this. And if you use all ice, the mix will freeze into lumps in the blender and it won’t blend properly. Half-half seems to be the sweet spot for this recipe.

If you find the result a bit too thick, just add more water until the consistency is just the way you like it.

If you have a high-speed blender, like a Vitamix, you can use whole sesame seeds in this recipe, instead of the tahini. The blender will take care of grinding them up completely for you, which means you get freshly ground sesame seeds in your raw hummus. But if your blender isn’t quite powerful enough, you’ll probably want to use tahini instead, just to make sure there’s no whole sesame seeds left in your hummus.

The amount of lemon juice is really 2.5 Australian tablespoons or 3 American tablespoons + 1 tsp. You can adjust the amount of this to suit your tastebuds.

The apple cider vinegar adds a certain tang that the lemon juice just doesn’t seem to do on its own. But be careful not to add too much, because the flavour quickly overpowers the recipe.

You can adjust the amount of garlic to suit your preferences. I often use Russian garlic, which is milder and sweeter, and just add more of it to get the right balance. But garlic is a fairly personal thing, so just play with it until you like the result.

I use cold-pressed extra virgin olive oil in this recipe, because it’s the best quality and it’s raw. Because making the almond milk seems to take out a fair amount of the fat from the almonds, the hummus really needs this added oil to create the right texture and flavour.

I use pink Himalayan salt in my dishes because it contains lots of trace minerals that are good for you. So if you’re going to use salt, the pink stuff is the best!

This raw almond pulp hummus keeps in the fridge for around 4-5 days, and it also freezes really well. Just thaw it in the fridge overnight and you’re ready to go the next day with a fresh batch.

It was the first time I’d come across the idea of making hummus from almond pulp, and I though it was brilliant.

I’d tried making a few different people’s recipes for raw almond pulp hummus, and wasn’t that keen on the taste, when I remembered that I had my very own amazing (even if I do say so myself) hummus recipe that I used to make with chickpeas.

I created the original recipe when my son was little, because he used to eat chickpea hummus by the tub-full, and I wanted to make my own homemade version instead. He never really accepted my homemade hummus, but I played with the recipe until I created something that I really loved.

So I just dug out my old recipe, substituted the almond pulp for the chickpeas, tweaked a few ingredients to get the right balance of flavour and voilà – super delicious raw almond pulp hummus.

Have an awesome hummus-filled day!

~ Nikki, Eating Vibrantly

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Nice post, I gotta do this tomorrow, I do almond/rice/oat milk on a weekly basis, the only problem with this recipe is that my poor dog is gonna miss his almond pulp mixed with his food! He loves it…

I have added a few tablespoons of almond pulp with my oatmeal, it makes it a bit creamier… I have never throw out any left over pulp (almond, rice, oats, etc.) But usually my dog ends up enjoying it with his meal.

I am fortunate enough to have a dehydrator, so I just flatten out the pulp into a thin layer and dry it at 40° for 12-24 hours (or until I remember that it’s still in the dehydrator!). I haven’t tried using my flour blade to grind it, mostly because I keep forgetting that I have it, so I might have to give it a go next time. I have just been using my food processor to grind the dry pulp into a flour, but the flour blade might make a finer powder.

I made this recipe and it came out too watery to use. I even added extra almond meal and tahini and it didn’t help. 1/3 water plus a half cup ice is quite a bit more than the recipe the author references which calls for two tablespoons water. I’ll have to try making it again with less water.

I’m sorry to hear that and thanks for letting me know. It most likely depends on how dry your pulp is. My recipe uses completely dehydrated pulp, because that’s just more convenient for me, whereas the original recipe used it fresh.

If you’re using fresh, wet pulp, then you probably wouldn’t need to add any water at all. Just use 280g-ish of fresh pulp (about 1 1/2 cups) instead of the almond pulp meal and the water. I’ve updated the recipe to make it clearer.

Wow never thought about making hummus. Just made a batch of Almond flax milk and the paste looks too much like food to want to toss, so I google almond paste recipes-found many for pizza crust, choc. mouse, veggie patties etc… and will make those. i have pounds of chickpeas I purchased to make, guess what: garbanzo/flax milk=as that is closer to my beloved soy milk and has far more protein than the almond flax and I will have that paste too. As soon as I get that I will use it to make this.LOL I always just bought at the health store and had no idea how hummus is made-done away w/ processed foods and going mostly raw so ended up here. thanx

I love the idea of garbanzo and flax milk, and the leftover pulp would be perfect for raw hummus. And if you wanted to take it even further, you could sprout your chickpeas first as well. Thanks for the ideas!

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